Chimichurri Smashed Potatoes:

-1 lb baby or honey gold potatoes
-2 tbsp olive oil
-1/4 cup Skinny Latina Chimichurri (regular or Caliente) 
-chopped parsley or cilantro, optional
-Salt & black pepper

Sriracha Lime Dipping Sauce:

-1/2 cup Greek plain yogurt
-2 tbsp Skinny Latina Sriracha Fuego (add more if you want more kick)
-1/2 tbsp Rice Wine Vinegar
-1.5 tbsp Honey
-1/4 tsp minced fresh garlic
-1/4 tsp Smoked Paprika
-Juice from half a lime

1. Bring a large pot of salted water to a boil and boil the potatoes for about 15-20 minutes, until they’re fork tender. Drain out the water and add the potatoes to a sheet pan.
2. Pour over the boiled potatoes: salt, black pepper and olive oil. Toss together to coat them evenly.
3. Smash each potato down with the bottom of a mug/thick glass cup.
4. Bake the potatoes in the oven at 425F for 20 minutes. Flip and bake for another 10 mins. Keep an eye on them. You want to get a nice golden brown on the edges.
5. Brush potatoes with Chimichurri on top, sprinkle parsley or cilantro (optional) and bake for an additional minute.
6. Prepare the Sriracha Lime sauce by whisking together all the ingredients until smooth. Serve as a dip with the roasted potatoes. Enjoy!